FSA survey shows very low level of salmonella contamination of eggs

A survey of UK-produced eggs, published today by the Food Standards Agency, has found that the level of salmonella contamination is now one third of what it was in 1996.

Just one in every 290 boxes of six eggs on sale has any salmonella contamination, compared with 1 in 100 in a 1995/96 survey.

Dr Judith Hilton, Head of Microbiological Safety Division at the FSA, said: 'This is very reassuring and good news for the consumer.

'Basically, if you're buying UK-produced eggs from shops and markets, the possibility of any salmonella contamination is very low indeed and significantly lower today than in the mid-1990s.

'The UK egg industry is to be congratulated on the excellent progress made.'

The survey sampled UK-produced eggs on sale in shops and markets.

There were no statistically significant differences in the number of contaminated boxes from England, Northern Ireland, Scotland and Wales, or between eggs from the different production types or schemes.

New EU regulations require all eggs from member states to be stamped with a code indicating their country of origin.

By mid-summer 2004, UK eggs will have the letters 'UK' stamped on them.

As the survey shows, although the chances of eggs being contaminated are now very low, eggs cannot be guaranteed to be salmonella-free, whatever the source or type.

This is particularly important for vulnerable groups, such as the elderly, babies and toddlers, pregnant women, and people who are already unwell and more vulnerable to infection.

These groups should continue to ensure that the eggs they eat are thoroughly cooked to minimise the risk of food poisoning. Cooking eggs properly will kill any bacteria.

In 1998 a programme was set up to vaccinate UK laying hens against a common type of salmonella (Salmonella Enteritidis) causing human illness.

From the late 1990s onwards there followed a steady decrease in the number of cases of human illness from this type of salmonella. This success has continued and the number of reported Salmonella Enteritidis cases is now at its lowest level since the late 1980s.

In its 2001 report on salmonella in eggs, the Government's Advisory Committee on the Microbiological Safety of Food concluded that, in all probability, this success was due mainly to the impact of the vaccination programme.

Currently, at least 80% of all laying hens in the UK are vaccinated against Salmonella Enteritidis.

The FSA will also undertake a survey looking at non-UK-produced eggs and levels of salmonella contamination.

Notes to Editors:

1.This latest survey involved a total of 28,518 eggs tested in samples/boxes of 6.

2. 91.6% of eggs sampled were bought in boxes of 6, with the remaining 8.4% being bought loose or in boxes of more than 6 eggs.

3. All types of retail eggs were included in the survey, with eggs from caged production accounting for 50% of total eggs sampled, free-range eggs 16.9%, barn eggs 16.5% and organic eggs 16.6%.

4. 'Lion' code eggs made up 85% of the total eggs sampled. The 'Lion' code scheme was established in 1993 by the UK egg industry and lays down certain safety and quality standards for eggs produced under the scheme.